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Sizzling Tex-Mex Fajitas Recipe

Sizzling Tex-Mex Fajitas Recipe

My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it’s even better if the steak marinates overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:6 servings


  • 1/3 cup beef broth
  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 envelope savory herb with garlic soup mix, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke, optional
  • 2 pounds beef skirt steak, cut into 4- to 6-inch portions
  • 2 large onions, sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet yellow pepper, sliced
  • 12 flour tortillas (8 inches)
  • Salsa, shredded cheese, guacamole and sour cream, optional


  • 1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  • 2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
  • 3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
  • 4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.

Nutritional Facts

2 fajitas (calculated without optional toppings) equals 693 calories, 26 g fat (7 g saturated fat), 89 mg cholesterol, 1,029 mg sodium, 61 g carbohydrate, 1 g fiber, 51 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.